Pork Wonton Soup with Prawns

    Pork Wonton Soup with Prawns


    253 people made this

    I love this wonton soup recipe that I have perfected on my own through the years. Its the mix of pork wontons, prawns and greens

    Serves: 8 

    • 1 bunch spring onions, cut into 1cm pieces, divided
    • 6 fresh mushrooms, sliced
    • 500g pork mince
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1 egg
    • 1/4 cup dry bread crumbs
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 500g wonton wrappers
    • 8 cups (2 litres) chicken stock
    • 16 uncooked medium prawns, peeled and deveined
    • 1 medium head bok choy, torn into 5 cm pieces
    • 16 snow peas
    • 1 dash soy sauce, or to taste
    • 1 dash sesame oil, to taste

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Dice the spring onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon.
    2. Finely chop the 1 tablespoon of spring onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the pork mince, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt and pepper. Stir to thoroughly mix the pork filling.
    3. Spoon about 1 tablespoon of the pork filling onto the centre of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
    4. Bring the chicken stock to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes until they float to the surface.
    5. Reduce heat to a simmer, and gently stir in the prawns, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the prawns turn pink, and then drop in the snow peas. Garnish with the remaining spring onions and a dash of soy sauce and sesame oil, and serve immediately.

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